This decadent chocolate ganache is super easy to make compared to other recipes you may have used in the past. You can have it warm as a chocolate sauce, or refrigerate it for a thick velvety ganache for cakes and tarts.
1 block (200gm) of Whittakers Dark Chocolate (or any dairy free chocolate)
2/3 of a can of (full cream) coconut cream * See Note Below
½ Teaspoon of Vanilla Extract
3 Tablespoons of Agave
Coarsely break up the chocolate and place in a medium size bowl.
Heat the coconut cream in a small saucepan over medium- high heat until bubbles begin to appear around the edges.
Pour the hot coconut cream over the chocolate and allow it to stand for 5 minutes without stirring (allowing the chocolate to slowly melt).
After 5 minutes, stir the chocolate coconut cream mixture until it is glossy and has a smooth consistency.
Add the agave and vanilla and stir until all ingredients are mixed and smooth.
You can pour this on cakes, tarts or any dessert you wish. The ganache will set if you leave it in the fridge.